Friday, March 5, 2010

Fennel and Onion Chicken in the Crock Pot

This is adapted from a 30-minute-meal recipe by the much-loved (or much-hated, depending on who you ask) Rachael Ray. It was an easy thing to do in the CrockPot, and it was SO good.

The Recipe:
Serves 4-6
2 lbs boneless, skinless chicken thighs (I used frozen from Trader Joe’s)
1 large head of fennel, sliced (or 2 small-medium heads)
1-2 medium onions, sliced (you’ll want about as much onion as fennel)
3 tsp. garlic powder
1 tsp poultry seasoning
1 Tbs Worcestershire sauce
2 Tbs bacon bits or chopped cooked bacon (optional)
2 tsp fennel seeds
¼ cup flour
1 ½ cups dry white wine (I used chardonnay)*
1 cup chicken broth
½ tsp salt
2 tsp pepper

*If you don’t want to use the wine, you can use 2 ½ cups (total) of chicken broth. But the wine adds a LOT to the dish, just FYI.

Put the sliced onion and fennel in the CrockPot and top with the frozen chicken. Sprinkle/pour/distribute the remaining ingredients (liquid last) over the vegetables and chicken. Cook on low for 6-7 hours or high for 3-4. (If the chicken is thawed, cook on low for 3-4 hours or on high for 2-3 hours.)

The best way to eat this? With a generous serving of bread and butter and a glass of the wine you used in the meal. YUM.

1 comment:

  1. Sounds nummy! Almost makes me want to get a crock pot.


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